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For each pancake, spoon 2 tablespoons of batter onto heated pan; gently spread batter slightly to form 3-1/2-inch circles. Cook until bubbles begin to appear on top of pancakes, 1 to 2 minutes. Flip pancakes over with large spatula; cook 1 to 2 minutes. Keep pancakes warm in 180 degrees F oven. You should have about 24 pancakes.

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To serve, top each pancake with 1 tablespoon guacamole and 1 teaspoon chopped tomatoes. Garnish with cilantro, if desired.